Wild Salsa

Crispy rolled tortillas stuffed with tender chicken tinga, drizzled with ancho salsa and poblano crema, topped with cotija cheese, pickled onion, fresh pico de gallo, and cilantro.

Fresh avocado mashed with sesame seeds, serrano chili, crispy fried arbol peppers, diced red onion, and crumbled queso fresco, served with crispy corn chips.

Crisp tortilla chips loaded with melted cheese, fresh jalapenos, pico de gallo, and rich toppings, ideal for sharing.

Hearty green tomatillo broth with braised chicken, crispy tortilla strips, melted cheese, hominy, serrano peppers, and fresh cilantro.

Shredded cabbage on a crunchy corn tostada layered with roasted corn, charro black beans, pico de gallo, cotija cheese, avocado dressing, and cumin-agave vinaigrette.

Crisp romaine lettuce mixed with crunchy jicama, black beans, charred corn, pico de gallo, and grilled red onions in a zesty Caesar dressing.

Crispy breaded chicken breast served on a soft bolillo roll with creamy guacamole, black bean puree, pickled red onions, shredded cabbage, and smoky chipotle cream.

Crispy breaded jumbo shrimp piled onto a bolillo bun with black bean puree, guacamole, pickled red onions, fresh cabbage, and chipotle crema.

Slow-cooked tender beef cheek barbacoa stuffed in a bolillo roll with black bean spread, guacamole, chipotle cream, cabbage, and pickled red onions.

Slow-roasted marinated pork shaved over warm corn tortillas, topped with grilled pineapple bits, fresh pico de gallo, and chopped cilantro.

Iron-seared arrachera skirt steak served on corn tortillas with tangy salsa verde, crumbled queso fresco, pico de gallo, and pickled red onion.

Shredded chicken thigh braised in a smoky chipotle-tomato sauce, garnished with fresh pico de gallo, cilantro, and creamy queso fresco.

Melt-in-your-mouth slow-braised beef cheek barbacoa served simply with diced white onion and fresh cilantro on warm corn tortillas.

Seared seasoned shrimp on warm corn tortillas topped with zesty salsa verde, pickled red onions, and crumbled queso fresco.

Seared red fish tucked into soft corn tortillas with creamy poblano-avocado sauce, shredded cabbage slaw, and pickled red onions.

Chili-rubbed corn tortillas filled with chicken tinga, baked and smother in rich sauce, topped with sweet elote crema, cotija cheese, and fresh arugula.

Warm corn tortillas folded with melted Monterrey Jack cheese, finished with creamy Queso Blanco and sprinkled with tangy cotija cheese.

Sautéed onions, bell peppers, carrots, and tender spinach rolled in tortillas, baked with guajillo chili sauce and sweet elote crema, served with rice and beans.

Marinated chicken breast sizzled with peppers and onions, accompanied by Mexican rice, papas, guacamole, crema Mexicana, pico de gallo, and tortillas.

Tender grilled arrachera skirt steak served sizzling on a bed of sautéed onions and peppers, served with rice, papas, guacamole, crema, and pico.

Achiote-marinated beef steak and grilled chicken cooked with onions, roasted peppers, and rich chipotle butter, served with all the classic fajita sides.

Large grilled flour tortilla packed with slow-cooked beef cheek barbacoa, roasted poblano peppers, caramelized onions, Monterey Jack, fresh avocado, sour cream, and pico de gallo.

Fluffy steamed aromatic rice seasoned with fresh herbs, topped with crumbled queso fresco cheese and finely chopped cilantro.

Creamy sweet corn off the cob seasoned with fiery jalapenos, cotija cheese, and a dash of classic chili-lime Tajin seasoning.

Smooth mashed pinto beans topped with crumbled queso fresco cheese and a spicy toasted arbol chili pepper.

Crispy tostada base topped with savory black beans, two fried eggs, guajillo chili sauce, fresh pico de gallo, and Cotija cheese.

Soft breakfast tacos filled with poblano potatoes, fluffy scrambled eggs, avocado salsa, crumbled queso fresco, and minced shallots.

Tender barbacoa beef baked with eggs, melted jack cheese, guajillo sauce, queso blanco, fresh avocado slices, and crisp lettuce.

Thick brioche French toast filled with velvety orange custard, layered with blueberry jam, fresh sliced strawberries, and orange chantilly cream.

Crispy potato and roasted poblano hash layered with braised barbacoa beef, topped with a soft poached egg, tomatillo salsa, and queso fresco.

Golden seasoned breakfast potatoes tossed with herbs and mild spices, crispy on the outside and fluffy on the inside.

Signature house cocktail mix crafted with bold fruit juices and premium tequila, packaged conveniently for takeout.

Refreshing tropical craft cocktail blend with hints of hibiscus, citrus, and tequila, packaged to go.

Spicy and sweet craft cocktail combining ripe strawberry puree with jalapeno heat and silver tequila, sealed to go.

Wild Salsa's famous frozen margarita blended to slushy perfection, packaged to enjoy anywhere.

Classic house margarita served over ice with fresh squeezed lime juice and triple sec, packed to go.

House-made red wine sangria steeped with fresh citrus fruits and warm spices, sealed for takeaway.

The flagship Wild Rita margarita crafted with top-shelf agave tequila, orange liqueur, and fresh lime juice, sealed for carryout.